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April 06, 2011: Japanese Grilled Eggplant

April 6, 2011

Here is another easy, delicious, and healthy Japanese recipe. The weather still being cold, I grilled this in the oven. The ONLY thing that would improve this recipe would be to have grilled it over wood or coals to give the eggplant more of a smoky flavor. This recipe makes a side dish for two people.

Japanese Grilled Eggplant:

  • 4 Tblsp. White Sesame Seeds
  • 1 Small Eggplant
  • 2 Tblsp. Oil (Corn or Olive)
  • Sprinkling of fine Sal de Mer

In a dry, non-stick pan, under low-medium heat, toast sesame seeds (turning often) until caramel color. Slice eggplant in 1/2″ slices at about 60°. Wash and sprinkle with salt and let sit for 20 minutes (this will remove some of the bitterness of the eggplant.) Wash again and dry between paper towels.

Sauce:

  • 2 Tblsp. Dashi (or veggie broth)
  • 1 Tblsp. Mirin
  • 1 Tblsp. Shoyu (soy sauce)
  • 1 Tblsp. White Miso

Coat eggplant with a thin layer of oil and grill in grill pan on top burner. Turn and grill other side. Put under broiler until toasted on top. Salt and pepper. Immediately transfer to plate, dribble with sauce, and toasted sesame seeds. Enjoy!

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